Lemon Balm

A clump-forming perennial with heart shaped, deeply veined leaves that are covered with stiff hairs.  It looks very similar to mint in appearance, but it is not as invasive and easier to control. It has a delicate, flowery, lemon flavour and has a wide variety of uses. The fresh leaves can be used as a garnish for drinks, desserts and savoury dishes. It adds zing to fruit salads, garden salads, fruit drinks and punch, sorbet, herb butters, dressing and sauces. Lemon balm butter with a little pepper added goes well with corn, broccoli, beans and asparagus. Use in marinades or sauces to accompany fish or chicken.  An infusion of the leaves will help to relieve a cold and it makes a relaxing tea.

It grows best in average soils that are dry with access to full sun, 4-6 hours of sun per day, to partial sun, 2-3 hours of sun per day. Well draining soils are beneficial and avoid soils that stay wet, as root rot will occur. When started indoors, transplant into the garden 30 cm apart. When started from seed outdoors, spread onto moistened soil via broadcasting. Do not cover the seed, as light is needed for optimal germination. It is a good companion to fruit trees, plants from the onion family, tomatoes and roses.

For the most potent flavour, harvest Lemon Balm before the plant flowers. Older leaves have a stronger flavour than younger ones. Simply cut mature leaves from the stems of the plant, leaving some behind to keep it healthy. Pruning regularly will encourage new leafy growth and a bushier appearance. Leaves can be used fresh or they can be hung to dry in a cool, dark place. Store dry leaves in an airtight container such as a jar.

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